Van Schier Monastic Work Cheese
Van Schier Monastic Work Cheese
Van Schier Monnikenwerk: Abbey cheese from Schiermonnikoog
Discover the special taste of Van Schier Monnikenwerk. An artisanal, semi-hard cheese made with great dedication by monks on the Wadden island of Schiermonnikoog.
Choose your weight. We cut fresh, vacuum-pack, and ship cooled!
Description Van Schier Monastic Work Cheese
Order Van Schier cheese online
Would you like to buy the most delicious cheese from Schiermonnikoog? Order this special abbey cheese safely, freshly and quickly at GoudaCheeseShop.com. We deliver a superior and fresh quality that you simply will not find in the supermarket.
- ✔ Unique, full and creamy taste of the Wadden island
- ✔ Artisanally prepared by the monks on Schiermonnikoog
- ✔ Conscious choice: 100 percent vegetarian rennet
- ✔ Always freshly cut from the knife for you and vacuum-packed
- ✔ Safely and cooled shipped to your doorstep
Taste the artisanal difference and order your Van Schier cheese today.
Ingredients of Van Schier Monnikenwerk
Ingredients:
Fat 50+, pasteurized cow's milk, sea salt, starter culture, microbial rennet, ripening ferments
A unique product from the island
The Van Schier Monnikenwerk is not just any cheese. It is the result of passion, tranquility and the unique nature of the Wadden island of Schiermonnikoog. This cheese is made by hand by the Cistercian monks of the local abbey. They exclusively use the rich milk of cows grazing on the salty meadows of the island. The sea wind and the island flora give the milk a specific and pure character, which can be tasted directly in this delicious cheese.
Monnikenwerk is a semi-hard cheese with a refined, slightly salty and wonderfully creamy taste. Because the cheese ripens artisanally, a beautiful and full aroma develops. In addition, microbial rennet is used during preparation, making this product completely suitable for vegetarians. It is a fantastic cheese to enjoy pure on a cheese board, delicious with a specialty beer or a good glass of wine.
Freshly cut from the knife for the best quality
At GoudaCheeseShop.com we treat this special abbey cheese with the deepest respect. We only cut your piece of Van Schier Monnikenwerk fresh from the large cheese wheel as soon as you place your order. Immediately after cutting, the cheese is packed tightly and completely airtight in a vacuum. To preserve the delicate island aromas during the journey, we always ship your order with a cooling pack. This brings absolute top quality and freshness into your home.
Frequently Asked Questions about Van Schier Monnikenwerk
Where does the name Monnikenwerk come from?
The name (Monk's work) literally refers to the makers of the cheese. This abbey cheese is produced with great dedication, patience and craftsmanship by the monks of the Cistercian abbey on Schiermonnikoog.
Is this cheese suitable for vegetarians?
Yes, absolutely! Microbial rennet (a plant-based alternative to animal rennet) is used, making the cheese 100 percent suitable for a vegetarian diet.
Does this cheese have a strong taste?
The cheese has a very accessible, creamy and mild taste with a subtle salty character, originating from the island nature. It is a real crowd-pleaser with a unique story.
Do you also sell other cheeses from the Wadden Islands?
Yes, certainly! In addition to Schiermonnikoog, we also have delicious cheeses from Texel, Vlieland and Terschelling in our assortment. View our complete category Van Schier or the other island categories to discover all our regional cheeses.
More information
| Dimension whole cheese | +/- 25 cm Ø x 10 cm H |
|---|---|
| Brand | Van Schier |
| Flavor strength | Pithy |
| Country origin | Netherlands
|
| Nutritional information | per 100 grams |
| fat (gr) | 32 |
| Saturated fat (gr) | 20 |
| Calories (kcal) | 386 |
| Kilojoules (KJ) | 1601 |
| Carbohydrates (gr) | 0 |
| Protein (gr) | 26 |
| Sodium (mg) | 22 |
| Type of milk | Cow
|
| Type of rennet | Vegaterian rennet (microbial)
|
| Lactose-free | No |
| Pasteurized Yes/No | Pasteurized |
| Limited shelf life | No |